Description
Mouthwatering zucchini lasagna delivers Italian comfort without carb overload, replacing traditional pasta with tender vegetable layers. Creamy ricotta, savory ground beef, and melted cheese create a guilt-free dinner that satisfies you completely.
Ingredients
Scale
Main Ingredients:
- 3 large zucchini
- 1 lb ground beef
- 1 (15 oz) container ricotta cheese
- 1 (28 oz) can crushed tomatoes
Meat and Vegetable Ingredients:
- 1 small onion
- 2 cloves garlic
- 1 (6 oz) can tomato paste
- 1/2 cup fresh basil or parsley
Seasoning and Cheese Ingredients:
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
Instructions
- Prepare zucchini by placing slices on a kitchen towel, generously sprinkle with salt, and allow 15 minutes for moisture extraction. Thoroughly blot with paper towels to ensure dryness.
- Optional moisture reduction: Lightly grill or roast zucchini slices at 375°F for 5-7 minutes to eliminate additional liquid.
- Create robust meat sauce by browning ground beef in a skillet over medium heat, draining excess fat after cooking.
- Incorporate diced onions and minced garlic into beef, sautéing until vegetables become translucent and fragrant.
- Enrich sauce with crushed tomatoes, tomato paste, Italian seasoning, salt, pepper, and red pepper flakes, allowing ingredients to meld together.
- Simmer sauce on low heat for 15 minutes, then fold in fresh herbs like basil or parsley for enhanced flavor.
- Prepare creamy cheese mixture by combining ricotta, egg, Parmesan, and portion of mozzarella until smooth and well-integrated.
- Preheat oven to 375°F and prepare baking dish by spreading initial layer of meat sauce across bottom.
- Construct lasagna layers: alternate zucchini slices, cheese mixture, and meat sauce, repeating until ingredients are depleted.
- Crown the lasagna with remaining mozzarella cheese for a golden, melted topping.
- Cover with aluminum foil and bake for 30 minutes, ensuring even cooking and moisture retention.
- Uncover and continue baking 10-15 minutes until cheese turns golden and sauce bubbles enthusiastically.
- Allow lasagna to rest 10 minutes before serving, enabling flavors to settle and layers to stabilize.
Notes
- Pat zucchini slices thoroughly to remove excess water, ensuring a crisp and non-soggy lasagna texture.
- Grill or bake zucchini briefly before assembling to reduce moisture and enhance flavor concentration.
- For vegetarian version, replace ground beef with plant-based meat alternatives or mushroom mixture.
- Experiment with different cheese combinations like adding goat cheese or switching mozzarella for provolone for unique taste profiles.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 349 kcal
- Sugar: 7 g
- Sodium: 686 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 96 mg